Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lohikeitto
Finland's silky salmon soup — chunks of fresh salmon and potato in a delicate cream broth brightened with dill; simple, nourishing, and on Finnish tables year-round.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Melt the butter in a large pot over medium heat and saute the leek and carrot until softened, about 5 minutes.
- 2
Add the stock and allspice berries, bring to a boil, then add the diced potatoes and simmer for 10 to 12 minutes, until just tender.
- 3
Reduce the heat to low, add the salmon chunks, and poach gently for 4 to 5 minutes, until the fish is just cooked through and flakes easily.
- 4
Stir in the cream and warm through without letting the soup boil hard, which can curdle the fish.
- 5
Season with salt and white pepper, then stir in the chopped dill.
- 6
Ladle into bowls, garnish with extra dill, and serve with dark rye bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving475
Calories
24 g
Protein
24 g
Carbs
31 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lohikeitto — Finnish salmon soup — is a year-round staple in Finland where salmon from the Baltic Sea and inland rivers has historically been abundant and affordable. The cream-enriched broth with root vegetables reflects the Finnish tradition of making warming, dairy-rich soups to counter long winters, and the generous finish of fresh dill is a signature of Finnish cooking that distinguishes it from similar Scandinavian fish soups. It is a weeknight dish, not a special-occasion one, which explains its uncluttered ingredient list.
Listahan note
This version adds the salmon at the very end of cooking so it stays in large, silky chunks rather than flaking apart into the broth. The dill is stirred in off the heat to preserve its bright color and fragrance.
Technique cues
- Build the soup base by cooking the leeks and carrot in butter until softened before adding stock; this brief saute deepens the flavor of the broth without browning, keeping the color light and the taste clean.
- Add the potato to the stock and simmer until just tender before adding cream — cream can curdle if it boils hard for a long time, so bring it to a gentle simmer after adding and keep the heat moderate.
- Add the salmon chunks to the barely simmering soup and turn the heat to low; 5 to 7 minutes is enough — overcooked salmon becomes grainy and releases albumin that clouds the broth.
Kitchen flow
- Parallel prep
- Dice the potatoes and carrot while the leeks soften in butter; the potato prep takes about the same time as the saute step.
- Make-ahead
- Make the broth base through the cream step up to a day ahead and refrigerate; reheat gently and add the raw salmon only when ready to serve.
- Leftover move
- Leftover soup reheats well on low heat; add a splash of water or stock if the broth has thickened overnight and stir gently to avoid breaking up the salmon further.
- Cleanup rhythm
- One pot from start to finish; deglaze the pot with the stock while still warm and it cleans easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
500g (1 lb) skinless salmon fillet, cut into 1-inch chunks
primary protein
Purpose: Salmon provides the richness and body that make this soup a full meal; the fat in salmon also disperses into the broth, adding flavor.
Handling: Cut into even 1-inch chunks so they cook at the same rate; remove any remaining pin bones before cutting.
Adaptation: Arctic char or trout work well as substitutes; for a lower-fat option use cod, though the broth will be leaner.
500g (1 lb) waxy potatoes, peeled and diced
body and thickening
Purpose: Waxy potatoes hold their shape through the simmer and release just enough starch to give the broth a light, silky body.
Handling: Dice to roughly 2cm cubes so they are tender at the same time the broth is ready; do not use starchy potatoes as they will fall apart.
Adaptation: Turnip or celeriac can replace half the potato for a slightly more savory, less starchy broth.
2 leeks (white and light green parts), sliced
aromatic base
Purpose: Leeks provide a milder, sweeter allium flavor than onion that suits the delicate salmon without overpowering it.
Handling: Slice into rounds and rinse thoroughly in cold water to remove any grit trapped between the layers before cooking.
Adaptation: One large onion or three shallots can substitute if leeks are unavailable.
200ml (3/4 cup) heavy cream
enrichment and body
Purpose: Cream is the defining ingredient that separates Finnish lohikeitto from a lean broth soup; it rounds the acidity of the fish stock and creates a silky texture.
Handling: Add to the pot after the potatoes are tender, stir to combine, and bring to a gentle simmer before adding the fish.
Adaptation: Full-fat coconut milk can stand in for a dairy-free version; the flavor shifts but the richness is preserved.
1 large bunch fresh dill, chopped
finishing herb
Purpose: Dill is essential to Finnish cooking and provides the anise-like freshness that lifts the richness of the cream broth.
Handling: Chop just before serving and stir in off the heat; adding it too early kills its color and fragrance.
Adaptation: Fresh tarragon can substitute in smaller amounts (use half the quantity) for a French-inflected version.
Technique notes
- Season the broth with salt after adding the cream, not before — cream mutes saltiness and you will over-season if you taste only the stock.
- A small piece of bay leaf added with the stock and removed before serving adds a subtle depth that complements the dill without competing with it.
- If the salmon has been frozen, pat the chunks dry before adding to the soup; excess water dilutes the broth and lowers the temperature, uneven cooking the fish.
Ingredient swaps
- Dairy-free option
- Replace butter with neutral oil for the saute and swap heavy cream for full-fat coconut milk or oat cream; the result is slightly sweeter but still rich.
- Lower fat version
- Use half cream and half fish stock to reduce richness; the broth will be thinner but still flavorful.
- Budget swap
- Replace salmon with canned salmon (drained, added at the very end) for a faster, lower-cost version that still captures the flavor.
Serve alongside
- thick slices of rye bread or Finnish sour rye crispbread
- simple cucumber salad with white vinegar and dill
- butter-lettuce salad with a light lemon vinaigrette
- cold Finnish lager or a light pilsner
- sparkling water with a wedge of lemon
- dry white wine such as Finnish or Norwegian apple cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to 2 days; the salmon continues to absorb broth flavors overnight.
- Reheat gently over low heat, stirring slowly; do not boil or the salmon will overcook and the cream may separate.
- Not ideal for freezing once the cream is added; freeze the base broth without cream or fish and finish fresh.
Equipment
- large heavy-bottomed pot or Dutch oven
- sharp knife and cutting board for fish and vegetables
- ladle for serving
- colander for rinsing leeks
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